Preparation time: 15 minutes
Cooking time: 8 to 12 minutes
Servings: 4

Ingredients

50 mL (1/4 cup) flour
Salt and freshly ground pepper, to taste
600 g (1 1/3 lb) veal tenderloin, cut into 8 thick médaillons
2 cloves garlic, peeled and crushed with the blade of a knife
45 mL (3 tbsp) olive oil
125 mL (1/2 cup) chicken or veal stock
1 lemon, sliced
30 mL (2 tbsp) freshly squeezed lemon juice
1 package (250 g) mozzarella di Bufala cheese, cut in 8 slices
Thyme fresh, to taste

Directions

1. Flour the veal pieces and season with salt and pepper. Set aside.
2. In a pan, cook the garlic gently in oil for a few minutes to release its flavour. Remove garlic.
3. Sauté the veal for 1 to 2 minutes on each side.
4. Remove from pan and keep warm.
5. Deglaze the pan with the stock and reduce for 1 to 2 minutes.
6. Return the veal to the pan and add the lemon slices and lemon juice.
7. Top each piece of veal with a slice of cheese.
8. Turn off heat, cover and let sit until cheese melts slightly.
9. Sprinkle with thyme and serve.

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